Lentil soup with chorizo

Ingredients

• 30 ml (2 tablespoons)olive oil
• 2garlic cloves, finely chopped
• 150 g (1 cup)onion, finely chopped
• 150 g (1 cup)red pepper, finely chopped
• 454 g (1 lb)lentils, rinsed
• 2.37 litres (10 cups)water
• 227 g (1/2 lb)Spanish chorizo, sliced
• 300 g (2 cups)potatoes, cut into 1.3 cm (1/2-inch) dice
• 12.5 ml (2 1/2 teaspoons)coarse sea salt
• 1.25 ml (1/4 teaspoon)freshly ground black pepper

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a large pot over medium heat.

2. 2

   Soften the vegetables

   Add the garlic, onion and red pepper, then sauté for about 5 minutes.

3. 3

   Add the lentils

   Stir the rinsed lentils into the pot.

4. 4

   Boil the lentils

   Pour in the water and bring it to a boil over high heat. Skim off the foam, then boil for 5 minutes.

5. 5

   Add chorizo and potatoes

   Stir in the chorizo and potatoes and bring the soup back to a boil. Skim off the foam.

6. 6

   Cook until tender

   Cover the pot and cook for 12 minutes, until the potatoes are tender but still firm.

7. 7

   Rest before serving

   Leave the soup to stand for about 20 minutes before serving.

What is lentil soup with chorizo?

Lentil soup is a familiar, hearty dish across Spain, where ingredients and seasonings vary from household to household. This version pairs lentils with potatoes and Spanish chorizo for a filling soup with a smoky, savoury character.

The vegetables are softened first, then the lentils simmer with the other ingredients. A short rest before serving gives the soup time to settle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 4 calories, 1g protein, 1g carbs, 1g fat.

The lentils and potatoes provide most of the carbohydrates, while the chorizo and olive oil contribute much of the fat; lentils and chorizo also provide protein. Balance a bowl with a crisp salad or another non-starchy vegetable.

Build flavour from the vegetables

Soffritto base: gently sauté the garlic, onion and red pepper for about 5 minutes. This softens them and gives the soup a flavourful starting point.

Chorizo: the recipe adds it with the potatoes after the lentils have boiled briefly. Use Spanish chorizo, sliced as directed, for the intended flavour.

Get the lentils ready

Rinse well: rinse the lentils before adding them to the pot, as the recipe specifies. This clears away dust or loose debris.

Foam: skim the surface after each boil as instructed. Keep the soup at a steady boil for the stated periods rather than extending them without checking the ingredients.

Check the potatoes

Even pieces: cut the potatoes into 1.3 cm dice so the pieces cook at a similar rate. Add them with the chorizo after the lentils’ initial 5-minute boil.

Doneness: the potatoes should be tender but still firm after 12 minutes covered. If they are not there yet, check them again before serving.

Allow time to rest

The method includes about 20 minutes of resting after cooking. Keep the pot covered while it stands, then give the soup a gentle stir before ladling it out.

The stated total time is 45 minutes, so plan for the rest as well as the cooking.

Serving the soup

This soup is substantial enough to serve as a meal on its own. For a simple accompaniment, offer bread at the table.

If serving it as part of a larger meal, keep the side dishes light so the lentils, potatoes and chorizo remain the focus.

Recipe notes & tips

• Rinse the lentils before adding them to the pot.
• Keep the garlic, onion and pepper moving as they sauté so they soften without catching.
• Skim the foam after both boils, as directed.
• Cut the potatoes into evenly sized 1.3 cm dice for more even cooking.
• Check that the potatoes are tender but still firm before taking the soup off the heat.
• Leave the soup to stand for the full 20 minutes before serving.

Variations

• Adjust the pepper: use a little less or more freshly ground black pepper to suit your taste.
• Change the chorizo amount: use less for a milder soup while keeping the sliced sausage in the same cooking stage.
• Cut the potatoes smaller: use evenly sized smaller dice and check them early for tenderness.
• Serve with bread: add crusty bread at the table for a heartier meal.
• Add a salad: serve with a simple green salad for a fresh contrast.

Common mistakes to avoid

• Skipping the rinse: rinse the lentils before cooking to remove loose debris.
• Rushing the vegetables: sauté them for about 5 minutes so they have time to soften.
• Leaving the foam in: skim the surface after each boil as the method directs.
• Uneven potato pieces: cut the potatoes into consistent 1.3 cm dice so they cook more evenly.
• Overcooking the potatoes: check after 12 minutes and aim for tender but firm pieces.
• Serving straight away: allow the soup to rest for about 20 minutes before serving.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a little water if the soup has thickened.

Frequently asked questions